The garden for this summer was a wonderful idea. I enjoyed planting, watering, feeding and harvesting all the veggies. I am about out of ideas with what to do with a big crop of zucchini and yellow summer squash. I have given some to friends, but I don’t think they like to cook as much as I do. I hate to burden them anymore. I have put off making anything sweet, but I gave in Sunday when I had about 7 zucchini squash in the frig. I grated enough for 7 bags of squash for the freezer. I can enjoy that later on. Then I gave in and grated the rest for a Zucchini Spice Cake (oh, Chocolate Zucchini Spice cake with Dark Chocolate Butter Cream icing).
I use my Presto Salad Super Shooter when I grate my zucchini. I like the texture better than with the food processor which is very fine. It is smaller and much easier to clean up quickly. It is a really handy tool in my kitchen.
I bring baked items such as this to work. It will be eaten and shared with a lot of people. We cut it into small pieces. That way we don’t feel we are doing too much damage to the diet. Now, how many times they return for another little piece, I don’t keep count!
I hope you find this recipe useful and delicious. It took about an hour after slicing` and the cake was gone. I send out an email to a few key people and they help spread the word through the building.
This is a simple cake to mix up. It all goes in the mixing bowl and into the 9”X13” baking pan. Bake at 350° for 50-60 minutes. Don’t over bake to make it dry out. Test with a wooden skewer for doneness.
Chocolate Zucchini Spice Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cups unsweetened dark chocolate cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 4 eggs (room temp)
- 1 ½ cups vegetable oil
- 4 cups grated zucchini
Preheat the oven to 350°. Prepare a 9”X13” baking pan with non-stick spray.
In a bowl of a Kitchen Aid stand mixer or a medium bowl stir together the dry ingredients. Add the eggs, vanilla and vegetable oil and mix well.
Fold in the grated zucchini and put into the prepared baking pan.
Bake for 50-60 minutes until tested with a wooden skewer that comes out clean.
Cool on a wire rack until completely cool. Frost with Chocolate Butter Icing. (This was my mom’s recipe and it works for me.)
Chocolate Butter Icing
- ¾ stick of unsalted butter
- 2/3 cup milk or cream
- 4-6 cups powdered sugar
- 1/3 cup dark chocolate cocoa
- 1 teaspoon vanilla
Warm the butter and milk together in the microwave for about 1 minute. (Momma would have scaled the milk in a sauce pan on the stove.) Add to the powdered sugar and cocoa in a medium bowl. Mix well. (you may need a little more or a little less milk, depends on the powdered sugar.) Add the vanilla and beat until fluffy.
Spread on the cooled cake. This can be refrigerated or served at room temperature. (I store cakes in my boss’s office until ready to serve. It is cold enough in there to feel like a refrigerator.)
This is the cake before it is iced.